½ cup coconut cream (for non-dairy) otherwise heavy cream
2 tsp Agave Nectar, Honey or Maple Syrup
1 tsp ceremonial matcha
1/4 cup Chia Seeds
In a deep bowl whisk together the milk and Matcha until Matcha is fully incorporated.
In an 8 oz mason jar or any container with a tight-fitting lid, add the milk, and Matcha mixture, coconut cream (or heavy cream if you can eat dairy), agave nectar, and chia seeds. Shake vigorously to mix thoroughly.
Allow to sit for 10 minutes, shake jar again to ensure that the chia seeds don't stick together, then allow to set at least an hour and a half before serving. Best results are when pudding is prepared the night. When ready to eat, top with desired fruit and/or other favorite breakfast toppings
Pudding can be stored in a lidded container in the refrigerator for up to three days
This recipe was developed for the Cultured Cup by Shamilla Yeary